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Chicken Madeira – Cheesecake Factory Copycat
Chicken Madeira – Cheesecake Factory Copycat
Healthy recipes offer you Chicken Madeira – Cheesecake Factory Copycat, we hope you like it
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Course: Main Course
Cuisine: American
Keyword: Chicken Madeira – Cheesecake Factory Copycat
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4
Ingredients
- 1 LB CHICKEN BREASTS (2 LARGE)
- 1 LB ASPARAGUS BLANCHED*
- 3/4 TSP SEA SALT, DIVIDED AND BLACK PEPPER TO TASTE
- 3 TBSP UNSALTED BUTTER DIVIDED
- 2 TBSP OLIVE OIL DIVIDED
- 16 OZ BUTTON MUSHROOMS THICKLY SLICED
- 1 SMALL OR 1/2 MEDIUM YELLOW ONION FINELY DICED
- 2 LARGE GARLIC CLOVES MINCED
- 2 TBSP FRESH PARSLEY FINELY CHOPPED, PLUS TO GARNISH
- 1 1/2 CUPS MADEIRA WINE SWEET WHITE WINE*
- 1 1/2 CUPS LOW SODIUM BEEF STOCK OR BROTH
- 1/2 CUP WHIPPING CREAM HEAVY OR REGULAR
- 1 CUP MOZZARELLA CHEESE SHREDDED
Instructions
- TO BLANCH ASPARAGUS: REMOVE FIBROUS STEMS FROM ASPARAGUS BY SNAPPING THEM OFF. FILL A MEDIUM POT WITH 6 CUPS WATER, BRING TO A BOIL AND ADD 1 TBSP SALT. ADD ASPARAGUS AND BOIL UNCOVERED UNTIL CRISP TENDER AND BRIGHT GREEN (2-3 MINUTES THEN REMOVE FROM HOT WATER AND SET ASIDE).
- PLACE A LARGE HEAVY (OVEN-SAFE) PAN OVER MEDIUM/HIGH HEAT AND MELT IN 2 TBSP BUTTER AND 1 TBSP OIL. ADD SLICED MUSHROOMS AND COOK 5 MIN UNTIL SOFT. STIR IN DICED ONION AND COOK 3 MIN. ADD MINCED GARLIC CLOVES THEN SEASON WITH 1/4 TSP SALT AND 1/4 TSP BLACK PEPPER AND 2 TBSP PARSLEY. COOK ANOTHER 2 MIN THEN REMOVE MIXTURE TO A PLATE AND WIPE SKILLET CLEAN WITH WET PAPER TOWEL.
- SLICE CHICKEN BREASTS IN HALF LENGTHWISE AND POUND EACH CUTLET BETWEEN PLASTIC WRAP UNTIL NO MORE THAN 1/4″ THICK. SEASON CHICKEN ALL OVER WITH 1/2 TSP SALT AND 1/4 TSP BLACK PEPPER. PLACE SAME PAN OVER MEDIUM/HIGH HEAT AND ADD 1 TBSP BUTTER AND 1 TBSP OIL. WHEN BUTTER IS FINISHED FOAMING, ADD CHICKEN BREASTS AND SAUTÉ 3 TO 4 MIN PER SIDE OR UNTIL GOLDEN AND COOKED THROUGH. REMOVE CHICKEN FROM PAN TO THE SAME PLATE WITH MUSHROOMS.
- IN THE SAME PAN, ADD 1 1/2 CUPS MADEIRA AND BOIL UNTIL REDUCED BY HALF (5 MINUTES VIGOROUS BOILING), SCRAPING THE BOTTOM OF THE PAN TO DEGLAZE. ADD 1 1/2 CUPS BEEF BROTH AND BOIL UNTIL 2/3 CUP LIQUID REMAINS OR ABOUT 1/4 OF IT’S ORIGINAL VOLUME (10 MIN). REDUCE HEAT TO MEDIUM, ADD 1/2 CUP CREAM AND SIMMER UNTIL SAUCE THICKENS (2 MIN). SEASON WITH SALT AND PEPPER TO TASTE.
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